Raisins.

Another Bake Off inspired creation, and this time not a hint of apricot…

Here’s a recipe for some delicious little Swedish buns. Strictly speaking I’m a couple of months early, as Lussekatter, also known as St. Lucia Buns, are traditionally baked on December 13th, St. Lucy’s Day.

They were baked by Ruby (who I’ve got to admit to being a little bit in love with) on the latest episode of The Great British Bake Off as one of her two ‘Showstopper’ European buns. She also made kanelbullar (also Swedish) which I might have a go at next.

Lussekatter

(Makes 32 buns)

Ingredients:

200g unsalted butter

450ml milk

2 teaspoons dried fast-action yeast

1 teaspoon salt

1 egg, beaten + and extra one for the tops of the buns

165g caster sugar

1/4 teaspoon saffron threads, chopped

900g plain flour

64 raisins

Method:

1. Melt the butter over a medium heat. Add the milk and heat until lukewarm.

2. Add to a large mixing bowl, then add the egg, sugar, saffron and salt. Then add the flour and yeast, and bring the mixture together into a dough, which should be fairly sticky.

3. Knead briefly – it doesn’t knead needing (geddit?) for a long time like a regular bread dough would. Cover the bowl and leave until the dough has doubled in size.

4. Knock back the dough, and divide into 32 pieces. Because I’m fussy I weighed mine all out, and they came out at just over 50g each. Using your hands, roll each piece out to a length of around 20cm, and bend it into an s shape, tucking the two ends in. Lay the 32 lussekatter out on baking sheets lined with baking paper. I managed to get them onto two regular sized sheets.

5. Cover (a bin liner works well) and allow to rise for around 40 minutes, while the oven preheats to 200C (180C if a fan oven).

6. Add two raisins to each lussekatter, pressing them gently into the two holes created by the s shape of the dough. Brush the tops of the buns with egg. Bake for 10-15 minutes until golden.